cakesfall

pumpkin cheescake

this pumpkin cheesecake recipe is better than any store-bought recipe! thick, tall, and creamy, with a crisp crust and fluffy whipped topping, this cheesecake will impress anybody! 

crust:  prep: 5 mins   bake: 8 mins  

cheesecake:   prep: 25 mins   bake: 1 hour 45 mins  cool down: 3 hours  fridge: 5 hours

overall: about 10 hours 30 mins

ingridients

crust

• about 14 whole graham crackers broken into rough pieces
• 1 tablespoon sugar
• 1/2 cup (1 stick) of unsalted butter melted
• 1/2 teaspoon cinnamon

cheesecake
• 24 oz (3 8oz packages) of cream cheese room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz can pumpkin puree
• 4 eggs 
• 1/4 cup yogurt
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

topping

1. set-up

adjust oven rack to middle position and heat oven to 350F. 

2. crust

  1. process graham crackers in food processor until finely ground, (about 30 seconds).
  2. transfer crumbs to medium bowl and mix in sugar, butter, and cinnamon.
  3. transfer the crumb mixture to 9' springform pan and press firmly with the bottom of cup into even layer on the bottom of pan, and about  1/2' up the sides of the pan.
  4. bake for 8 minutes.
  5. let cool on wire rack.

about 14 whole graham crackers broken into rough peices, 1 tablespoon sugar, 1/2 cup (1 stick) of unsalted butter melted, 1/2 tsp cinnamon

3. start cheesecake

  1. while crust is cooling down, start cheesecake.
  2. in bowl of stand mixer fitted with paddle attachment or handheld mixer (make sure to use a big bowl if using a handheld mixer), beat cream cheese and brown sugar on medium speed until light and fluffy without lumps.
  3. in seperate bowl, whisk pumpkin puree, eggs, yogurt, flour, pumpkin pie spice, salt, and vanilla extract until well combined.

24 oz (3 8oz packages) of cream cheese room temperature, 1 1/2 cups packed light brown sugar

15 oz can pumpkin puree, 4 eggs, 1/4 cup yogurt, 2 tbsps all-purpose flour, 2 tsps pumpkin pie spice, 1/4 tsp salt, 1 tbsp vanilla extract

4. combine

  1. add pumpkin puree mixture to cheesecake mixture and continue mixing on low speed until well combined.

scrape down bowl as needed

5. bake

  1. transfer filling into pre-baked crust and bake for 1 hour (it will be slightly wobbly in the center).
  2. turn off heat, prop door open slightly and let cheescake sit in the oven for another 45 minutes.
  3. remove from oven and let cool to room temperature.
  4. once at room temperature, cover with plastic wrap and refrigerate for at least 4-5 hours before serving.

your cheesecake might crack, don't worry that is normal!

6. decorate

  1. unmold cheesecake, (remove sides of springform pan, slide thin spatula between crust and pan bottom to loosen, and slide cake onto serving platter)
  2. prepare pumpkin spice whipped cream (click on link below) and pipe all over the top.
  3. enjoy!

if you enjoyed this recipe, please leave a review below, i love hearing from you guys!

Comments

  • November 27, 2024
    Muza

    This recipe is the best pumpkin cheesecake I have ever tried. Perfect amount of sweetness. Fluffy and delicious. Thanks for sharing!

    • March 1, 2025
      Tea Shehu

      Hi Muza! Thank you for your comment, I’m glad you enjoyed!

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